Nigel Slater’s recipe for sauerkraut and smoked cheese fritters

Put 400g of sauerkraut into a sieve over a bowl and set aside for 20 minutes.

Coarsely grate 125g of smoked cheese or mature cheddar into a bowl. Break 2 eggs into a small bowl, lightly beat them with a fork to mix whites and yolks, then add them into the cheese.

Add 40g of plain flour, 2 tbsp of chopped dill, 1 tbsp of grain mustard and a grinding of black pepper.

Make a dressing for them by chopping 3 tbsp of dill and stirring it into 150ml of sour cream. Stir in 1 tbsp of white wine vinegar and set aside.

Wring the sauerkraut in your hands to remove most of the liquid, then add the cheese and mix thoroughly. Squash the mixture together to make 6 patties, roughly 8-10cm in diameter.

Warm a shallow layer of groundnut or vegetable oil in a shallow pan over a moderate heat. Place the fritters into the oil and leave for 5-7 minutes until they are pale gold and lightly crisp on the bottom. Using a palette knife or fish slice, turn them over one by one and continue to cook until the underside is golden. Lift them out the pan and on to plates. Serve with the soured cream sauce. Serves 2

For a spicier take, substitute 100g of the sauerkraut with the same weight of kimchi.

Use the hot fritters as filling for a soft roll.

A little paprika can be used instead of the dill, and grated horseradish root in place of the mustard.

I like to use a firm, smoked cheese in place of the cheddar, but any cheese that is firm enough to grate will work nicely.

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